EASY SODA BREAD

Wholemeal spelt flour 350g (wheat flour is fine)

Rye flour 200g

Bicarbonate of soda 1 tsp

Salt ½ tsp (I like sea salt-finely ground but any salt will do)

Sugar 1 tsp

Whole linseeds 2 tbsp

Ground linseeds 2 tbsp

(or use a combination of linseed, pumpkin seed, sunflower seed)

Soured (acidised) milk or buttermilk 350ml (add 1 tbsp lemon juice or white vinegar to fresh milk-this is a good subsitute for buttermilk which is often used in soda bread recipes)

Method:

Pre-heat the oven to 220c (around gas mark 7/8) and put the good-sized casserole dish and lid in to heat up (mine is 23cm across and this is about the minimum size really for this recipe).

Place all the dry ingredients in a mixing bowl and stir together to disperse the bicarbonate of soda then pour in the milk/buttermilk. Quickly combine, bringing the ingredients into a dough. Dust a board with flour and turn the dough out. Now remember there’s no kneading involved, you’re simply trying to mix together and roughly shape into a loaf shape.

Remove the hot casserole dish and dust the inside with a little more flour which helps you to turn out the finished loaf. Pop the dough in and put the lid back on before replacing the casserole dish in the oven for around 25 minutes. Temperature and cooking times are dependent on your particular oven, for example I know mine runs hotter than it should at the moment (methinks I’ll need to change the thermostat sooner rather than later!) but you’ll know the vagaries of your particular appliance and can adjust the cooking time accordingly.

When it’s done, a simple skewer test will show you if it’s cooked through, leave in the dish for a further 5-10 minutes before turning out onto a cooling rack.

Resist the urge to cut it immediately, I know the temptation will be strong, because it really needs to cool down a little first as this helps the texture to further develop. Serve thick slices slathered in the spread of your choice, try it with hummus  or to accompany soup, casseroles, salad etc.

 

I hope you’ll have a go and if it’s a success maybe adapt the recipe by adding different seeds or omitting the seeds altogether. Let me know how you get on.